Dump and Bake Meatball Casserole
This Dump and Bake Meatball Casserole is the kind of dinner that makes you feel like you cheated. Uncooked pasta, frozen meatballs, a jar of marinara, and some broth all go straight into a 9×13 dish — it’s a no-boil pasta bake that also requires no browning the meat and no extra dishes.You stir it together, cover it with foil, and let the oven do the rest: about 45 minutes of bake time for a bubbly, cheesy, saucy casserole that tastes like it took way more effort than it did. As a dietitian, I love a dump and bake dinner that is both balanced and delicious. Plus, the prep is 5 minutes flat, and the leftovers are honestly even better the next day.
If you want more dump-and-bake dinners, check out my Lazy Ravioli Lasagna too!
Recipe Highlights
- Quick and easy: Only 5 minutes of prep—perfect for busy nights
- Uses simple pantry and freezer staples: pasta, frozen meatballs, marinara, and cheese
- Family-friendly and great for meal prepping
- Comfort food you can feel good about!
Ingredient Notes
- Pasta – no need to cook ahead of time
- Marinara sauce – just a regular jar
- Broth – honestly you can use water in a pinch too!
- Frozen fully cooked meatballs – so convenient and I love having on hand for this casserole. Beef, turkey, or chicken all work easily. I have used my Chicken and Parmesan meatballs many times in this dish.
- Mozzarella cheese – Melts into a gooey, cheesy layer on top.
- Parmesan cheese – love this for topping the whole thing off
How to Make Dump and Bake Meatball Casserole
1. Preheat your oven to 425°F.
2. In a large 9×13-inch baking dish, combine the uncooked pasta, marinara sauce, broth, frozen meatballs, and spices. Stir everything together to coat the pasta evenly. Note: it will look soupy, watery and very loose — that’s normal!
3. Cover tightly with aluminum foil and bake for 35 minutes.
4. Uncover, give everything a good stir, and sprinkle the mozzarella and Parmesan cheeses evenly over the top. Note: it should still look liquidy at this stage, and that’s OK!
5. Return to the oven uncovered and bake for another 10–15 minutes until the cheese is melted, bubbly, and golden. When you take it out, it should be bubbly and steamy and excess water absorbed.
6. Let the casserole rest for 5 minutes before serving.
Storage Suggestions
Keep in sealed containers in the fridge for up to 4 days.
Reheat in the microwave until heated through.
For freezing, let it cool completely, portion it into containers, and freeze for up to 2 months.
Variations and Substitutions
This recipe is easy to swap for different pasta or proteins, so it can feel slightly different every time you make it.
- Use whole wheat or chickpea pasta for a fiber and protein boost. You may need to adjust the cook time — longer for whole wheat, shorter for chickpea — to avoid mushy texture.
- Swap marinara for vodka sauce, Alfredo, or pesto for a fun flavor twist.
- Add veggies like baby spinach or chopped zucchini right into the bake.
- Use turkey or chicken meatballs for a lightened-up option.
Dump and Bake Meatball Casserole
Ingredients
- 1 box 12 oz uncooked pasta (penne, rotini, or shells work great)
- 1 jar 24 oz marinara sauce
- 3 cups broth
- 1 bag 16 oz frozen fully cooked meatballs
- 1 tsp Italian seasoning
- 1 tbsp garlic powder
- 1 ½ cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 425°F.
- In a large 9×13-inch baking dish, combine the uncooked pasta, marinara sauce, broth, frozen meatballs, and spices. Stir everything together to coat the pasta evenly. Note: it will look soupy, watery and very loose — that’s normal!
- Cover tightly with aluminum foil and bake for 35 minutes.
- Uncover, give everything a good stir, and sprinkle the mozzarella and Parmesan cheeses evenly over the top. Note: it should still look liquidy at this stage, and that’s OK!
- Return to the oven uncovered and bake for another 10–15 minutes until the cheese is melted, bubbly, and golden. When you take it out, it should be bubbly and steamy and excess water absorbed.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can use water instead of broth in a pinch.
- Top with fresh basil or parsley for garnish if you like.
